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Côtes de Porc Sauce Nénette
Pork Chops with Mustard, Cream and Tomato Sauce - aka "Nénette"
Ingredients:  2 pork chops cut between 1 to 1 1/4 inches thick (ask that the backbone corners of the chops be leveled or removed so the meat will lie perfectly flat on either side. If they laugh at that notion find another butcher) 1 1/2 cups whipping cream2-3 Tbs oil 1 Tb butter 1/2 cup white wine or beef stock 1/4 tsp salt 2 cloves of garlic Pinch of pepper 1 Tb dry English Mustard 2 Tb tomato paste 2 Tb fresh chopped basil, chervil or parsley (you could also use tarragon) Directions: Pork chops may be roasted slowly in an open pan in a 325 degree oven and basted occasionally with a spoonful or two of wine stock. My preference is that pork is more tender and juicy if it is browned on the stove then roasted in a covered casserole. This slow steamy cooking tenderizes the meat and allows you to more properly enjoy your wine. In terms of temperature and timing of roast porc, just to let those of you who believe that by turning porc into shoe leather you have effectively killed all bacteria, trichinae are killed when the meat temperature reaches 131 degrees. So don't go crazy killing the porc unless it makes you sleep better at night. Dry the porc chops on paper towels. Heat the fat or the oil in the casserole until it is moderately hot then brown the chops on each side for 4 minutes. As they are browned, transfer them to a side dish. You may wish to marinate your chops ahead of time in salt and lemon juice or wine for several hours. Pour the fat out of the casserole and add butter and garlic. Return the chops and baste them with butter. Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 -35 minutes. Turn and baste the chops once or twice. They are done when the meat juices run clear yellow with no trace of rose. Make a deep cut next to the bone if you have any doubts. Now back to our regularly scheduled program... While porc chops are cooking prepare the following: Simmer the cream, salt and pepper in a small saucepan for 8 to 10 minutes, or until it has reduced to 1 cup. Beat the mustard and tomato paste together in a small bowl, then beat in the hot cream. Set aside. After removing the chops from the casserole and degreasing the meat juices, pour in the cream mixture and simmer for 3 to 4 minutes. Correct seasoning, stir in the herbs, and pour the sauce over the chops. Parting thought: You may wish to double the Sauce Nenette if you just happen to like a lot of sauce with your dish. I do. Again, just a thought. 
related searches : Cotes Porc
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